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OUR OWN AMAYZINE-BURGER

You won't see me ordering a really big hamburger anytime soon, I'm not really into big pieces of meat. The fries that come with it, I do like to take from his plate. Look, if I can go into the kitchen for my own, slightly lighter burger, then the plate will be clean. And a nice dollop of sauce comes with it, because that's essential. And preferably from Hellmann’s, because that's simply the tastiest there is. I made a salmon burger, or a light pink one, so it has become a real Amayzine-burger. By the way, give me two of those. Delicious, if I may say so myself.

The Amayzine-burger

Ingredients for two large burgers

For the burger:

250 grams of wild salmon

1 egg

3 oatmeal flakes (or a rusk, you can use that too)

1 bunch of spring onions

1 clove of garlic

sprig of dill

sprig of chives

ground salt and pepper

olive oil for frying

To build the burger:

a brown bun

lettuce leaves (just choose the type you like best)

1 avocado

sprouts

dollop of Hellmann’s

a small handful of sea asparagus

a few more sprigs of dill and chives

Put the salmon (in pieces), the egg, the oatmeal (or the crumbled rusk), the garlic, the herbs, and some pepper and salt in a mixer (you could also use an immersion blender). Taste to see if it needs a bit more salt and pepper. Now you can knead two burgers from it. If it's still a bit too loose, add some more oatmeal.

Let a pan get really hot, then drizzle in some olive oil and place the burger in the pan. Fry it on both sides over low heat for about 10 minutes.

Meanwhile, slice the avocado and place it with the sea asparagus in boiling water for two minutes. Cut the bun in half and toast it in the toaster.

Alright, now we can start building.

Start by placing the lettuce on the bun and then comes the burger. On top of that, the avocado, sprouts, a bit more chopped chives and dill, and then a big dollop Hellmann’s. On top of that, you place another sprig of sprouts and the sea asparagus. Of course, you can stack it in whatever order you like. Finish with a few twists of the pepper mill.